Red Beans and Rice

Name: Red Beans and Rice
Yield: Serves 6 to 8
Cuisine: US & Canada, Creole & Cajun
Ingredients: , Table salt; 1 pound, small red beans (about 2 cups), rinsed and picked over; 4 slices, bacon (about 4 ounces), chopped fine (see note); 1 medium, onion, chopped fine (about 1 cup); 1 small, green bell pepper, seeded and chopped fine (about 1/2 cup); 1 , celery rib, chopped fine (about 1/2 cup); 3 medium, garlic cloves, minced or pressed through garlic press (about 1 tablespoon); 1 teaspoon, fresh thyme leaves; 1 teaspoon, sweet paprika (see note); 2 , bay leaves; 1/4 teaspoon, cayenne pepper; , Ground black pepper; 3 cups, low-sodium chicken broth; 6 cups, water; 8 ounces, andouille sausage, halved lengthwise and cut into 1/4-inch slices (see note); 6 cups, cooked white rice; 1 teaspoon, red wine vinegar, plus extra for seasoning; 3 , scallions, white and green parts, sliced thin; , Hot sauce (optional)

Main Courses
US & Canada
Creole & Cajun
Pasta, Grains, Rice & Beans
Beans
Rice
Make Ahead

Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

In New Orleans, local ingredients transform a dollar’s worth of dried beans into a creamy, smoky stew. To re-create that rich flavor, we had to find the right substitutions.

SERVES 6 to 8

TIME 2¼ hours, plus 8 hours soaking

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